This one-day Fermentation workshop is part of a series of practical sessions linked to the Matakana Modular PDC presented by Trish Allen and Guenther Andraschko.

In this practical workshop you will learn the principles of making fermented foods in your own kitchen. Learn how to make classic sauerkraut, kimchi, beet kavass and other veggie ferments. Get your head around the magic of SCOBYs for Kombucha, grains for Kefir, mothers for vinegar and take some starters home.

Learn how to make simple, tasty, traditional raw cheeses. See and taste the possibilities and get inspired.Learn about the health benefits and how you can boost your immune system.

Cost: $120 (includes morning and afternoon tea and starters to take home).

For bookings and enquiries: PDCMatakana@gmail.comFor more information on the full PDC check out the following document:
https://drive.google.com/.../1G44GkXpnJsZnn1WTOdZ.../view...

This workshop is presented by Trish Allen & Marianna Van Ginkel.

Trish Allen is a permaculturist, gardener and teacher who has been making sauerkraut, yoghurt and basic soft cheeses for 30 years.

Marianna Van Ginkel has been enjoying making fermented foods for over 15 years and is grateful for the unseen works of the beneficial micro-organisms in her kitchen.